Burrata Caprese Pasta

The first time I made burrata caprese pasta was purely by accident on a Tuesday night when I had too many cherry tomatoes from my farmers market haul and two balls of burrata threatening to expire. I tossed everything together with whatever pasta was in the pantry, and my roommate stood in the kitchen doorway watching me like I had lost my mind until she took that first bite and went completely silent. Now it has become our go to for dinner parties because something about tearing into warm burrata makes people feel like they are eating at a fancy Italian restaurant even though it takes less than 30 minutes to throw together.

Last summer I made this for my parents after my mom had minor surgery and could not cook for herself. She kept apologizing for not being able to help in the kitchen but honestly this pasta is so simple that I barely needed any assistance. When I placed that platter on the table and tore open the burrata the whole room smelled like garlic and fresh basil and she just started crying because food that good meant everything was going to be okay.

Ingredients

• Spaghetti or linguine: Long noodles catch the tomato juices and cream better than short shapes but use whatever you have in the pantry
• Cherry tomatoes: These little gems burst in the pan creating their own sauce so you do not need any canned tomatoes
• Garlic: Minced finely so it infuses the oil without burning or turning bitter
• Fresh basil: Torn not chopped because knife work can bruise the delicate leaves and make them taste metallic
• Extra virgin olive oil: The base of the whole dish so use the good stuff you usually save for special occasions
• Burrata cheese: Do not substitute fresh mozzarella because you need that rich creamy center to make the sauce sing
• Sea salt and black pepper: Tomatoes need plenty of salt to draw out their natural sweetness
• Red pepper flakes: Optional but a tiny pinch adds warmth without making it spicy

Instructions

Cook the pasta:

Bring a large pot of salted water to boil then cook pasta until al dente and save that starchy cooking water before draining

Sauté the garlic:

Heat olive oil in a skillet over medium heat and cook minced garlic for just one minute until fragrant but not brown

Burst the tomatoes:

Add halved tomatoes with salt and pepper to the pan and let them cook down until they soften and release their juices

Combine everything:

Toss the drained pasta into the skillet with the tomatoes using a splash of pasta water to bind it together

Add the basil:

Turn off the heat first then scatter torn basil leaves over the pasta so they stay bright and fresh

Place the burrata:

Transfer everything to a serving platter and nestle the burrata balls on top before tearing them open

Finish and serve:

Drizzle with good olive oil and extra basil then serve immediately while the cheese is still warm and melty

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My friend Sarah made this for her anniversary dinner and sent me a photo at midnight saying her husband actually asked if she had secretly taken cooking classes. Sometimes the simplest dishes with the best ingredients make the biggest impression.

Choosing The Best Tomatoes

Cherry tomatoes work better than larger varieties here because their skin to flesh ratio creates more concentrated juices when they burst. Look for ones that feel heavy for their size and avoid any with wrinkled skin or soft spots. In the summer I use whatever multi colored mix looks prettiest at the market but red ones taste exactly the same in the final dish.

Picking Perfect Burrata

Check the expiration date on burrata packages because it goes bad faster than you would think. The ball should feel tight and plump with no liquid pooling in the container. If it looks swollen or the liquid looks cloudy put it back because that means the cheese has started to ferment in a way that will taste sour and unpleasant.

Serving Suggestions

This pasta wants to be the star of the show so keep sides simple like a crisp green salad with just lemon and olive oil or some crusty bread to mop up the extra sauce. A light white wine pairs beautifully but honestly the meal feels complete with just water and good company.

• Let everyone tear into their own piece of burrata at the table because that first cheese pull is half the fun
• Have a small bowl of extra basil ready because the aroma when people tear the leaves by hand is incredible
• Do not even think about leftovers because this does not reheat well with the burrata already mixed in

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Something magical happens when warm pasta meets cool creamy burrata and suddenly dinner feels like an occasion. Make this for someone you love.

Recipe FAQs

→ Can I prepare this dish ahead of time?

The pasta and tomato sauce can be prepared separately up to 2 hours in advance. However, for the best result, assemble the dish just before serving so the burrata remains creamy and the basil stays fresh. Add the burrata cheese only when plating to ensure those signature cheese pulls.

→ What's the best way to cook the cherry tomatoes?

Cook cherry tomatoes over medium heat for 5-7 minutes, stirring occasionally. They should soften and begin releasing their juices, creating a light, fresh sauce. Avoid high heat, which can cause them to burst too quickly and become mushy rather than maintaining their structure.

→ How do I achieve that perfect al dente texture?

Follow the package instructions but start checking a minute or two before the suggested time. The pasta should have a slight firmness when bitten. Remember to reserve pasta water before draining—a splash of it helps create a silky sauce when tossing with the tomatoes.

→ Can I substitute burrata with other cheeses?

While burrata's creamy center is what makes this dish special, you can use fresh mozzarella or ricotta as alternatives. For a firmer option, try buffalo mozzarella torn into pieces. However, the creamy, melting quality of burrata is really what defines this dish.

→ How should I store leftovers?

Refrigerate leftover pasta separately from any unused burrata. The pasta keeps for 3-4 days in an airtight container. Burrata is best consumed fresh and not recommended for storage. Reheat pasta gently over low heat with a splash of water or olive oil to restore its texture.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the fresh tomatoes and basil beautifully. The acidity cuts through the richness of the burrata while enhancing the bright, herbaceous flavors of the dish.